Teppan Hibachi Grill | Hibachi & Teppanyaki Spatula Buyers Guide

Shape

The shape of the spatula depends on its use. Most spatulas have a long, wide blade, and they're used to turn food, mix (like teriyaki), or cut (yakiniku or Korean BBQ).

Then, you have a wide block spatula with a very small handle along the top edge of the blade. It can be used to scrape foods like eggs from the skillet when it sticks together, or to make dishes like okonomiyaki.

Heat-resistant

The most important thing to look for when shopping for a spatula to use on your teppan or hibachi grill is heat resistance. Since you're holding the spatula close to the griddle or grill grate, you don't want to burn your hands while handling it.

Some spatulas have insulation on the handle, which makes them resistant to heat and heat transfer, so you don't burn yourself.

Material

In terms of material, stainless steel blades are the best for the following main reasons:

Stainless steel is a strong and durable material, so you can flip, scrape, and move food without worrying about twisting and folding.

It's very rust and corrosion resistant, which is important because you have to clean the spatula.

Handle

A long handle of 16-19 inches is ideal as there is no risk of melting or burning. But even shorter handles are fine as long as they are well constructed.

Look for a wooden handle, as it won't get hot very quickly.

Plastic handles are more comfortable to hold and operate as they provide a secure hold. The problem is that they melt when exposed to flame.

However, since you're mostly using them on a teppan or other type of bakeware surface, it doesn't really matter.